Current Issue

In a style of cuisine known for its culinary constrictions, Montreal’s chef Antonio Park is wowing us by taking risks. Park’s sushi is enhanced with chimichurri sauce or pickled jalapenos, blanketed with foie gras, or topped with grilled Black Angus. His fish often arrive directly from Japan and are killed with the gentle prodding of acupuncture needles, assuring the resulting flesh hasn’t seized up.Autumn 2015 issue.

A good example of Jarnit-Bjergsø’s ingenuity is Evil Twin’s Imperial Doughnut Break. “Wouldn’t it be cool if you could add doughnuts to beer?” he asks, rhetorically. And so he did. He called his friend Edward Westbrook, a quiet South Carolinian who runs Westbrook Brewing Co., a small craft brewery in Mount Pleasant, and together they created a beer that tasted like a liquid chocolate doughnut.Autumn 2015 issue.

Marc Bourg is Montreal’s steak meister. His butcher shop, Le Marchand du Bourg, is a true steak boutique. We’re not talking Kobe or Wagyu. With Bourg it’s not about what it is, as much as how old it is; his steaks are aged for anywhere between 40 to 365 days. He also dabbles in wet-aged beef, but his specialty is dry-aged—and good luck finding anyone crazy enough to age it as long as Bourg.Spring 2015 issue.

Rupert Symington describes Primum Familiae Vini as a “last line of defence against the corporatization of wine” and its members as “guardians of a tradition.” The member families, he says, share the belief that wine businesses are best run by those able to pass on their knowledge—of the land, of processes, and of communities—from one generation to the next.Autumn 2015 issue.